In the northern regions of Portugal, stretching from Minho to Trás-os-Montes, bordering Galicia, it is a longstanding tradition to savour octopus🐙 for Christmas dinner. For enthusiasts of this culinary delight, this oven-roasted octopus recipe is a must-try. Taking a delightful departure from the usual cod and turkey, it promises to be a delightful surprise for the entire family. Wishing you a Feliz Natal!
Ingredientes – 6 Pessoas | Ingredients – 6 People
- 1 polvo com aproximadamente 1,7 kg (approx. 1,7 Kg octopus)
- 1 kg de batata para assar (1kg of roasting potatoes)
- 2 cebolas cortadas em rodelas meia-lua (2 onions cut in half moon slices)
- 2 dentes de alho picados (two minced garlic cloves)
- 2 folhas de louro (2 bayleaves)
- 200 ml de azeite (200ml of olive oil)
- 100g de chouriço sem pele cortado em cubos (100g of chouriço, peeled and cubed)
- 1 raminho de salsa atado com um fio (1 small bunch of parsley tied together by a tread)
- Meio pimento vermelho cortado em tiras (half a peppercut into strips)
- 3 tomates maduros sem pele e sem pevides cortado em cubos (3 ripe tomatos, seedless, peeled and cubed)
- 1 malagueta (1 chilli)
- 250 ml de vinho branco (250ml of white wine)
- Sal e Pimenta q.b. (salt and pepper to taste)
Preparação | Preparation
1 – Leve o polvo a cozer em lume muito brando num tacho. Desta forma o polvo cozerá na sua própria água. Passado cerca de 1 hora, quando o polvo estiver tenro, apague o lume. (Bring the octopus to the boil over a very low heat in a saucepan. This way the octopus will cook in its own water. After about an hour, when the octopus is tender, switch off the heat.)
2 – Num tabuleiro de ir ao forno, coloque as folhas de louro, a cebola, as tiras de pimento, as batatas, tempere com sal e pimenta. Por fim, regue com 5 colheres de sopa de azeite e metade do vinho branco. (Place the bay leaves, onion, pepper strips and potatoes on a baking tray and season with salt and pepper. Finally, drizzle with 5 tablespoons of olive oil and half the white wine.)
3 – Leve ao forno pré-aquecido nos 180ºC durante 20 minutos. (Bake in a preheated oven at 180º for 20 minutes.)
4 – Numa frigideira, leve ao lume metade do restante azeite, os alhos, a malagueta, os cubos de chouriço e de tomate, o ramo de salsa e deixe refogar ligeiramente, aproximadamente 3 minutos. Passado os 20 minutos, retire o tabuleiro do forno e com a ajuda de uma escumadeira, afaste as batatas para as bordas. (In a frying pan, heat half of the remaining olive oil, the garlic, chilli, diced chorizo and tomatoes, the sprig of parsley and leave to sauté for about 3 minutes.
After 20 minutes, remove the tray from the oven and, with the help of a slotted spoon, pull the potatoes towards the edges.)
5 – No centro do tabuleiro, coloque o ramo de salsa e o polvo. Espalhe por cima o refogado, a água de cozer o polvo e o restante vinho. Rectifique os temperos (sal e pimenta). Por fim, regue com o restante azeite. (Place the bunch of parsley and the octopus in the centre of the tray. Spread the stew, the water from cooking the octopus and the remaining wine on top. Rectify the seasoning (salt and pepper). Finally, drizzle with the remaining olive oil.)
6 – Leve novamente ao forno, mantendo a mesma temperatura e deixe assar entre 30 a 40 minutos até as batatas ficarem cozidas e o molho apuradinho. Acompanhe com grelos de couve cozidos. (Put it back in the oven at the same temperature and bake for 30 to 40 minutes until the potatoes are cooked through and the sauce is flavoursome. Serve with boiled cabbage sprouts.)
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